Description
This Paleo Lebanese Flatbread is a soft, fluffy, and grain-free bread inspired by traditional Middle Eastern flavors. Made with almond flour and coconut flour, it’s perfect for dipping, topping, or enjoying on its own. It’s vegan, gluten-free, and low carb.
Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 tablespoon psyllium husk powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup hot water
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 180C/350F and line a large baking tray with parchment paper.
- In a large mixing bowl, combine almond flour, coconut flour, psyllium husk powder, baking powder, and salt.
- Add hot water and olive oil to the dry ingredients and mix well until a dough forms. Let the dough sit for a few minutes to thicken.
- Divide the dough into 4-6 portions and roll each into a ball. Flatten each ball between two sheets of parchment paper to form a thin, flat round shape.
- Place the flatbreads on the lined baking tray and bake for 20-25 minutes, or until golden and firm to the touch.
- Remove from the oven and let cool slightly before serving.
Notes
- You can add herbs or spices to the dough for extra flavor.
- Store leftovers in the refrigerator for up to 5 days.
- Reheat in the oven or a dry skillet before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 flatbread
- Calories: 210
- Sugar: 1g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
